LOADED BAKED POTATO SKINS
Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!
Provided by Kimm
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
- Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
- Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
- Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
- Serve topped with sour cream and green onions.
Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g
CREAMY LOADED BAKED POTATO CASSEROLE
A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything - I suggest serving as a side to steak or grilled chicken.
Provided by Niccoli Contello
Categories Meat and Poultry Recipes Pork
Time 1h55m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.
- Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 15.8 g, Cholesterol 93.9 mg, Fat 33.7 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 19.5 g, Sodium 826.6 mg, Sugar 1.1 g
LOADED RED POTATO CASSEROLE
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. -Charlane Gathy, Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 187 calories, Fat 12g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 245mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
LOADED POTATO SKIN CASSEROLE
Dig into this Loaded Potato Skin Casserole, a hearty dish that the whole family will love. With baked potato skins, sour cream, ranch dressing, bacon, VELVEETA® and more, you'll want to savor every bite of this Loaded Potato Skin Casserole!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h5m
Yield 18 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
- Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
- Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
- Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
- Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
LOADED HASH BROWN POTATO CASSEROLE
Loaded baked potato in a casserole dish but made easier using hash browns!
Provided by Noonie Finch Hodges
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces.
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray.
- Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil.
- Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 17.2 g, Cholesterol 82.5 mg, Fat 37.2 g, Fiber 1.3 g, Protein 10 g, SaturatedFat 21 g, Sodium 455.9 mg, Sugar 0.1 g
EASY LOADED BAKED POTATO CASSEROLE
Great and easy potato casserole packed with bacon, Cheddar, and green onions.
Provided by Gemini26
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
- Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
- Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g
LOADED POTATO SKINS
Make and share this Loaded Potato Skins recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 8 appetizers
Number Of Ingredients 13
Steps:
- Preheat oven to 475°F.
- Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
- Place on a greased or lined baking sheet.
- Mix together the oil, salt, pepper and paprika and brush all over the skins.
- Bake in the oven for 7-8 minutes skin side up.
- Turn over and bake again for 7-8 minutes.
- In the meantime mix together: cheddar cheese, red pepper, and chives.
- Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
- Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
- Very nice served with more sour cream and green onions.
Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 6.8, Cholesterol 53.3, Sodium 221.7, Carbohydrate 17, Fiber 1.9, Sugar 1.8, Protein 8.8
LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
POTATO SKINS
Steps:
- Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
- Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
- Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
- Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
- Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
LOADED BAKED POTATO CASSEROLE
This recipe came from a few different recipes which I have combined to make something that my family enjoys. If you buy already cooked bacon it is even quicker to make.
Provided by JFitz
Categories < 60 Mins
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil Potatoes with skin on until Soft.
- When cool peel skin and slice or cube. Spray a 13" x 9" Baking Dish. Layers potatoes in bottom of pan.
- Sprinkle with Salt,Pepper, Garlic Powder ,Onion Powder, and Bacon.
- Mix together Cheddar Cheese, Whipping Cream and Sour Cream and put on top of potatoes.
- Bake @ 350 for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 1027.5, Fat 82.8, SaturatedFat 44.8, Cholesterol 267.6, Sodium 1724.1, Carbohydrate 30.6, Fiber 2.1, Sugar 1.5, Protein 40.9
LOADED BAKED POTATO SKINS RECIPE
Crispy baked Loaded Potato Skins twice baked to perfection and topped with bacon, cheese, sour cream, and green onions.
Provided by Camille Beckstrand
Categories Side Dish
Time 31m
Number Of Ingredients 11
Steps:
- Heat oven to 475 degrees F.
- Cut baked potatoes in half lengthwise.
- Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
- Place potatoes skins on a greased baking sheet.
- In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
- Brush over both sides of skins.
- Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
- Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
- Top with sour cream and onions.
- Serve immediately.
Nutrition Facts : Calories 319 kcal, Carbohydrate 35 g, Protein 10 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 310 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
JUST LIKE LOADED BAKED POTATOES CASSEROLE
This is an awesome low-carb version of loaded baked potatoes, and tastes far better than any version of mock potatoes that I have tried. In fact, this dish is soooo good, you will not believe it! I do not remember where I got this recipe, but it is a fabulous side to any low-carb meal. You will be pleased, I promise! Yum! Yum!
Provided by Helping Hands
Categories Cauliflower
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350.
- Chop cooked cauliflower into very small pieces.
- Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
- Stir in the cauliflower.
- Place in medium baking dish and sprinkle remaining cheese and bacon on top.
- Bake for 20 minutes.
- Sprinkle the remaining green onions on top just before serving.
LOADED BAKED POTATO CASSEROLE
This sounds really good, it's from the Southern Living December '07 issue! I can't wait to try it. I think I will make my own mashed potatoes instead of frozen ones. Posting here so I won't lose the recipe!
Provided by my3beachbabes
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare potatoes according to package directions.
- Stir in spreadable cheese and next 4 ingredients; stir until blended. Spread mixture on bottom of a lightly greased 11x7 inch baking dish; top with cheddar cheese.
- Bake at 350°F for 25 to 30 minutes or until thoroughly heated. Garnish if desired.
LOADED BAKED POTATO-SKINS CASSEROLE
Ready, Set, Cook! Special Edition Contest Entry: I did this first to see how the kids would like it. This is, to me, a Potato Skin/Baked Potato recipe combined. There are so many ways to do this but I decided to make this one basic & simple to start with. You can always add different items, such as broccoli or chili or stuff like that. I made it into a casserole so it can feed more people. Great for large family gatherings or events.
Provided by maksh4
Categories One Dish Meal
Time 1h5m
Yield 1 10x14 dish, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Butter bottom & sides of casserole dish.
- Press Simply Potatoes Shredded Hash Browns along the bottom of the casserole dish, lightly salt & pepper potatoes.
- Sprinkle Cheddar Cheese and Bacon all over the shredded hash browns (do not mix). Use spray butter & lightly spray entire ingredients. Bake in oven at 350* for 15 minutes, then broil for the last 3-5 minutes or until golden brown.
- Remove from oven, let cool to the touch. While still warm, spread sour cream over entire ingredients, covering completely. Sprinkle with Cilantro and Garlic Powder, Paprika, Salt & Pepper to taste. Next add roughly chopped Red Bell Peppers and Green Onions. Once covered with those ingredients, use Simply Potatoes Diced Potatoes with Onion and layer covering entire ingredients. Lightly spray-butter potatoes. Then sprinkle lightly over diced potatoes with the remaining bacon, cheddar cheese & chives.
- Bake approximately 40-45 minutes and cheese turns a golden brown.
- Side Note: After plated, serve with a light dollop of Sour Cream to top it off and if wanted -- a sprinkle or two of any of the following: Chives, Green Onions, Paprika, Parsley or whatever makes it look pretty to you. :).
- *Prep time includes the pre-baking of bottom layer to crust it. Cook time is to fully cook the potatoes through.
TWICE BAKED POTATO CASSEROLE
Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks, and more.
Categories Christmas feed a crowd Thanksgiving comfort food side dish
Time 2h
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 - 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees.
- Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces.
- Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives.
- Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.
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Servings 18Total Time 2 hrs 20 minsCategory Side DishCalories 460 per serving
- Place potatoes on cookie sheet; prick all over with fork. Bake 1 hour to 1 hour and 15 minutes or until tender. Remove potatoes; reduce oven temperature to 350°F. Let potatoes cool until able to handle, about 15 minutes.
- Cut potatoes in half, and scoop out insides into large bowl. Add softened butter; mash with potato masher until most of the lumps are gone. Stir in sour cream, half-and-half, salt and pepper. Reserve 1 cup of the cheese, 3 tablespoons of the crumbled bacon and 1/4 cup of the sliced green onions for topping. Stir remaining cheese, bacon and green onions into potatoes.
- Spoon mixture into baking dish. Sprinkle reserved 1 cup cheese on top. Bake 30 to 35 minutes or until top is slightly puffed and starting to brown around edges.
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- Wash potatoes, peel and cut into medium sized same size chunks. Add to large pot of salted water and bring to a boil.
- While potatoes are boiling, melt butter in a small saucepan over medium high heat. Add diced onion and cook for 4-5 minutes. Add garlic powder and stir to combine. Remove from heat and set aside.
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Reviews 84Servings 4Cuisine AmericanCategory Main Course
- Parboil potatoes: Add potatoes to a large saucepan and enough water to cover. Add a generous pinch of salt. Bring to a boil, reduce heat slightly, and boil for 5 minutes. Drain.
- Spread half of the parboiled potatoes in bottom of prepared pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper.
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From spaceshipsandlaserbeams.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 1 hr 5 mins
- In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18-22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce with a fork.
- Drain potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add 1 stick of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
- Add sour cream, warmed milk, and 1/2 of the cheddar cheese to the bowl. Beat on high until no lumps remain in potatoes.
- Lightly grease a 9x13 baking dish and preheat the oven to 375 degrees F. Add potato mixture to the baking dish. Top with remaining cheddar cheese. Place in the oven and bake for 20 minutes, or until cheese is fully melted.
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5/5 (2)Total Time 2 hrsCategory Casserole, Comfort Food, Dinner, Side Dish
- Rinse each potato and pierce multiple times with a fork. Place potatoes in baking dish. Cover entire baking dish with foil and bake for 1 hour.
- Once potatoes are fork tender, remove from oven and let cool until potatoes are able to be handled safely.
LOADED BAKED POTATO CASSEROLE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Side DishCalories 672 per serving
- Measure out the butter, sour cream, and milk and allow the ingredients to reach room temperature while the potatoes are cooking.
- Scrub the potatoes clean. Dry them and rub with olive oil. Place them on a baking sheet and bake for 40 minutes, or until tender. You can also cook the potatoes in the Instant Pot.
- While the potatoes bake, cook the bacon in a skillet over medium heat. Flip the strips over periodically until evenly cooked. Remove them to a plate with a paper towel to soak up the grease.
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- Cut the potatoes into quarter lengthwise. Cut the majority of the flesh out. Potato skins should be about 1/2" thick.
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5/5 (1)Total Time 1 hr 5 minsCategory Side DishCalories 474 per serving
- Cut potatoes into 1/2-inch pieces. Try to keep them all about the same size. Add potatoes, onions, and green onions to the baking dish.
- In a saucepan, melt butter. Whisk in flour and cook 3-4 minutes, until flour starts to brown and begins to smell nutty, whisking continuously. Slowly whisk in milk and spices. Whisk often, every few seconds, until mixture begins to thicken.
- Once milk mixture thickens, add 1 cup of the shredded cheddar and all of the pepper jack. Mix together for about a minute, until cheese is melted. Pour over potatoes and carefully mix everything together. Top with remaining cheddar.
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Ratings 2Calories 175 per servingCategory Appetizer
- Put the sliced potatoes in a pot filled with water and bring to a boil; cover and continue to cook for 3 minutes, or until fork tender.
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